18 Creamy Champurrado Recipes with a Twist

Let’s cozy up with a cup of champurrado, the creamy, chocolatey Mexican drink that’s like a warm hug on a chilly day. But why stick to the classic when you can explore 18 delightful twists? From spicy to sweet, and even some vegan options, these recipes will take your comfort drink to the next level. Ready to stir up something special? Dive into our roundup and find your new favorite!

Classic Mexican Champurrado with Cinnamon

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Ingredients

• 2 cups whole milk
• 1/2 cup piloncillo, grated
• 1/2 cup masa harina
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 2 cups whole milk and 1 cinnamon stick over medium heat. Heat until the milk is steaming but not boiling, about 5 minutes.
2. Remove the cinnamon stick and whisk in 1/2 cup grated piloncillo until fully dissolved.
3. In a separate bowl, mix 1/2 cup masa harina with 1/2 cup cold water to form a smooth paste.
4. Gradually whisk the masa paste into the milk mixture, ensuring no lumps remain.
5. Continue to cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10 minutes.
6. Stir in 1/2 tsp vanilla extract, 1/4 tsp ground cinnamon, and 1/4 tsp salt. Cook for an additional 2 minutes to blend the flavors.
7. Remove from heat and let stand for 5 minutes to thicken further before serving.

Velvety and rich, this champurrado is a hug in a mug, with the warmth of cinnamon and the deep, caramel notes of piloncillo. Serve it with a sprinkle of cinnamon on top or alongside churros for a truly indulgent experience.

Vegan Champurrado with Almond Milk

Yikes, it’s chilly out there! Perfect time to whip up a batch of something warm, whimsical, and wonderfully vegan. Enter: Vegan Champurrado with Almond Milk – a cozy, chocolatey hug in a mug that’ll make you forget all about the frosty weather outside.

Ingredients

• 1 cup almond milk, unsweetened
• 2 tbsp masa harina
• 1 tbsp cocoa powder, unsweetened
• 1/4 cup piloncillo, grated
• 1/2 tsp vanilla extract
• 1 cinnamon stick
• 1/8 tsp sea salt

Instructions

1. In a medium saucepan, combine almond milk and masa harina over medium heat, whisking constantly to prevent lumps, for 2 minutes.
2. Add cocoa powder, piloncillo, vanilla extract, cinnamon stick, and sea salt to the saucepan, continuing to whisk until the piloncillo is completely dissolved, about 3 minutes.
3. Reduce heat to low and simmer the mixture for 5 minutes, stirring occasionally, until it thickens to a velvety consistency. Tip: A silicone whisk is your best friend here to avoid scratching your pan.
4. Remove the cinnamon stick and discard. Tip: For an extra cinnamon kick, let the stick steep in the champurrado for an additional minute before removing.
5. Pour the champurrado into mugs and serve immediately. Tip: Garnish with a sprinkle of cocoa powder or a cinnamon stick for that Instagram-worthy finish.

Lusciously thick and brimming with deep chocolate and cinnamon flavors, this Vegan Champurrado is a decadent delight. Serve it with a side of churros for dipping, or enjoy it as a standalone dessert that’s sure to warm your soul.

Spicy Chocolate Champurrado with Chili

Today is ‘2025-08-16 03:30:20.489781’, and if you’re looking to spice up your life (literally), you’ve stumbled upon the perfect recipe. This Spicy Chocolate Champurrado with Chili is like a warm hug with a kick, blending the rich, comforting flavors of chocolate with a fiery twist that’ll wake up your taste buds faster than your morning alarm.

Ingredients

• 2 cups whole milk
• 1/2 cup piloncillo, grated
• 1/4 cup high-quality cocoa powder
• 1/4 cup masa harina
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• 1/4 tsp ground chili powder
• 1/8 tsp cayenne pepper
• 1/4 cup dark chocolate chips, 70% cacao

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, grated piloncillo, and cinnamon stick. Heat until the piloncillo is completely dissolved, stirring occasionally, about 5 minutes.
2. Whisk in the cocoa powder and masa harina until no lumps remain, ensuring a smooth consistency. Tip: Sifting the cocoa powder and masa harina beforehand can prevent clumping.
3. Add the vanilla extract, ground chili powder, and cayenne pepper, stirring to incorporate the spices evenly throughout the mixture.
4. Reduce the heat to low and simmer the mixture for 10 minutes, stirring frequently to prevent sticking and to thicken the champurrado to a velvety texture.
5. Remove the cinnamon stick and stir in the dark chocolate chips until fully melted and the mixture is glossy. Tip: For an extra smooth texture, blend the champurrado with an immersion blender before serving.
6. Serve immediately in pre-warmed mugs. Tip: Garnish with a sprinkle of chili powder or a cinnamon stick for an Instagram-worthy presentation.

Zesty and rich, this champurrado is a decadent dance of spicy and sweet, with a texture so smooth it’ll make you forget all about your ex. Serve it with a side of churros for dipping, or enjoy it as a bold standalone treat that’s sure to ignite conversations (and possibly a little sweat).

Coconut Milk Champurrado for a Tropical Flair

Yearning for a twist on the classic champurrado? Let’s whisk you away to the tropics with this Coconut Milk Champurrado, where traditional meets beachy in a mug. It’s like a vacation for your taste buds, minus the sunscreen.

Ingredients

• 2 cups full-fat coconut milk
• 1 cup water
• 1/2 cup piloncillo, grated
• 1/4 cup masa harina
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan over medium heat, combine the coconut milk, water, and cinnamon stick. Heat until just simmering, about 5 minutes, stirring occasionally to prevent scorching.
2. Whisk in the grated piloncillo until fully dissolved, about 2 minutes. The mixture should be fragrant and slightly thickened.
3. Gradually sprinkle in the masa harina while continuously whisking to avoid lumps. Cook for another 5 minutes, or until the mixture coats the back of a spoon.
4. Remove the cinnamon stick and stir in the vanilla extract and sea salt. Cook for an additional minute to meld the flavors.
5. Serve immediately in pre-warmed mugs for the ultimate cozy experience. Tip: For an extra tropical vibe, garnish with a sprinkle of toasted coconut flakes or a cinnamon stick stirrer.

Rich, velvety, and with just the right amount of sweetness, this champurrado is a hug in a mug. The coconut milk adds a creamy, dreamy texture that’ll have you questioning why you ever settled for plain old water. Try serving it alongside a slice of pineapple upside-down cake for a match made in paradise.

Oat Milk Champurrado for a Lighter Option

Ready to shake up your morning routine with a twist that’s as delightful as it is unexpected? Our Oat Milk Champurrado is here to prove that lighter options can pack a punch of flavor, without skimping on the cozy, comforting vibes we all crave.

Ingredients

• 4 cups oat milk, unsweetened
• 1/2 cup piloncillo, finely grated
• 1/4 cup masa harina
• 1 cinnamon stick
• 1/2 tsp vanilla extract, pure
• 1/8 tsp sea salt, finely ground
• 1/4 tsp ground cinnamon, for garnish

Instructions

1. In a medium saucepan, combine the oat milk, piloncillo, and cinnamon stick. Heat over medium heat until the piloncillo dissolves completely, stirring occasionally, about 5 minutes.
2. Whisk in the masa harina gradually to avoid lumps, ensuring a smooth consistency. Continue to cook for another 5 minutes, stirring constantly.
3. Add the vanilla extract and sea salt, stirring to incorporate. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld. The mixture should thicken slightly but remain pourable.
4. Remove the cinnamon stick and discard. Serve the champurrado hot, garnished with a sprinkle of ground cinnamon.

Oh, the joy of sipping this velvety, spiced concoction! The oat milk lends a creamy yet light texture, while the piloncillo and cinnamon dance together in a sweet, earthy harmony. Try serving it with a side of churros for an indulgent twist that’ll make any morning feel like a fiesta.

Pumpkin Spice Champurrado for Fall

Buckle up, buttercups, because we’re diving headfirst into the coziest, most pumpkin-spice-infused hug your taste buds will ever experience. This Pumpkin Spice Champurrado is like autumn in a mug, with a twist that’ll make your basic PSL weep with envy.

Ingredients

• 2 cups whole milk
• 1 cup water
• 1/2 cup piloncillo, grated
• 1/2 cup masa harina
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions

1. In a medium saucepan over medium heat, combine the whole milk and water, heating until small bubbles form around the edges, about 5 minutes.
2. Whisk in the grated piloncillo until fully dissolved, about 2 minutes.
3. Gradually add the masa harina to the liquid, whisking constantly to prevent lumps, for about 3 minutes.
4. Stir in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, cloves, ginger, and salt, blending until the mixture is smooth and uniform, about 4 minutes.
5. Reduce the heat to low and simmer the champurrado, stirring occasionally, until it thickens to a velvety consistency, about 10 minutes.
6. Remove from heat and let it sit for 2 minutes to allow the flavors to meld beautifully.

Serve this lusciously thick Pumpkin Spice Champurrado in your favorite mug, garnished with a cinnamon stick for that extra Instagram-worthy flair. The texture is gloriously smooth, with a spice profile that dances between sweet, spicy, and everything nice. Perfect for those crisp fall mornings or as a decadent evening treat that pairs surprisingly well with a dash of whipped cream and a sprinkle of cinnamon on top.

Peanut Butter Champurrado for Extra Richness

Let’s face it, your average champurrado is already a hug in a mug, but we’re about to take it to ‘next-level cozy’ with a generous swirl of peanut butter. Because why choose between your favorite childhood drink and your favorite childhood sandwich when you can have both?

Ingredients

• 4 cups whole milk
• 1/2 cup piloncillo, grated
• 1/4 cup masa harina
• 1/4 cup creamy peanut butter, preferably organic
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon sea salt

Instructions

1. In a medium saucepan over medium heat, warm the whole milk until small bubbles form around the edges, about 5 minutes. Do not boil.
2. Whisk in the grated piloncillo until fully dissolved, about 2 minutes. Tip: Grate the piloncillo while the milk warms to save time.
3. Gradually sprinkle in the masa harina while continuously whisking to prevent lumps, about 1 minute.
4. Reduce heat to low and add the creamy peanut butter, ground cinnamon, vanilla extract, and sea salt. Whisk vigorously until the peanut butter is fully incorporated and the mixture thickens, about 3 minutes. Tip: For an extra smooth texture, sift the masa harina before adding.
5. Remove from heat and let stand for 1 minute to thicken slightly. Tip: If the champurrado is too thick, whisk in additional milk, 1 tablespoon at a time, until desired consistency is reached.

Kick back and savor the velvety richness of this peanut butter champurrado, where the deep, molasses-like sweetness of piloncillo meets the nutty depth of peanut butter. Serve it with a sprinkle of cinnamon on top or a side of churros for dipping—because indulgence is the name of the game.

Orange Zest Champurrado with a Citrus Kick

Get ready to shake up your beverage game with a twist on the classic champurrado that’ll have your taste buds doing the cha-cha. This Orange Zest Champurrado with a Citrus Kick is like a warm hug with a zesty surprise, perfect for those chilly evenings or when you’re just in the mood for something delightfully different.

Ingredients

• 2 cups whole milk
• 1 cup water
• 1/2 cup piloncillo, finely grated
• 1/4 cup masa harina
• 1 cinnamon stick
• 1 tbsp pure vanilla extract
• Zest of 1 large orange
• 1/4 tsp ground cinnamon
• Pinch of sea salt

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, water, and cinnamon stick. Heat until the mixture is warm but not boiling, about 5 minutes.
2. Whisk in the masa harina until fully dissolved, ensuring there are no lumps for a smooth texture.
3. Add the finely grated piloncillo, stirring constantly until completely melted and the mixture begins to thicken, about 10 minutes.
4. Remove the cinnamon stick and stir in the pure vanilla extract, orange zest, ground cinnamon, and a pinch of sea salt. Cook for an additional 2 minutes to infuse the flavors.
5. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the champurrado reaches your desired consistency.

Serve this velvety champurrado in your favorite mug, garnished with a sprinkle of orange zest or a cinnamon stick for an extra flair. The citrusy brightness cuts through the richness beautifully, making each sip a delightful balance of sweet, spicy, and tangy. Perfect for pairing with a side of churros or enjoying solo as a decadent treat.

Mexican Hot Chocolate Champurrado

Mexican Hot Chocolate Champurrado is the cozy, chocolatey hug you didn’t know you needed until now. Imagine a steamy cup of love that’s part hot chocolate, part pudding, and all parts delicious—this is that, but with a spicy twist that’ll make your taste buds do the cha-cha.

Ingredients

• 2 cups whole milk
• 1 cup water
• 1/2 cup piloncillo, grated
• 1/4 cup masa harina
• 1 cinnamon stick
• 2 oz Mexican chocolate, chopped
• 1/4 tsp vanilla extract
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cayenne pepper

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, water, and grated piloncillo, stirring until the piloncillo dissolves completely, about 3 minutes.
2. Add the cinnamon stick to the saucepan and bring the mixture to a gentle simmer, allowing the flavors to meld for 5 minutes.
3. In a small bowl, whisk the masa harina with 1/4 cup of the hot milk mixture until smooth to avoid lumps, then stir back into the saucepan.
4. Reduce the heat to low and add the chopped Mexican chocolate, stirring continuously until the chocolate is fully melted and the mixture thickens slightly, about 4 minutes.
5. Remove the cinnamon stick and stir in the vanilla extract, ground nutmeg, and ground cayenne pepper, adjusting the spices to your preferred level of warmth.
6. Continue to cook on low heat for another 2 minutes, ensuring the champurrado is smooth and velvety.

Champurrado is a thick, rich concoction that’s like drinking a warm chocolate cloud with a kick. Serve it in your favorite mug with a sprinkle of cinnamon on top, or go wild and dunk a churro in there—because why not?

Almond Butter Champurrado for Nutty Goodness

Y’all ready to dive into a bowl of comfort that’s like a hug from the inside? This Almond Butter Champurrado is here to turn your average drink into a nutty, dreamy escape that’ll have you questioning why you ever settled for plain old hot chocolate.

Ingredients

• 4 cups whole milk
• 1/2 cup almond butter, creamy and unsweetened
• 1/4 cup masa harina
• 1/4 cup dark brown sugar, packed
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. In a medium saucepan over medium heat, warm the whole milk until small bubbles form around the edges, about 5 minutes. Do not boil.
2. Whisk in the almond butter until fully incorporated and the mixture is smooth, about 2 minutes.
3. Gradually add the masa harina, whisking constantly to prevent lumps, until the mixture thickens slightly, about 3 minutes.
4. Stir in the dark brown sugar, cinnamon stick, vanilla extract, and sea salt. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
5. Remove the cinnamon stick and add the dark chocolate chips, stirring until melted and the champurrado is velvety, about 2 minutes.
6. Pour into mugs and serve immediately. For an extra touch, garnish with a sprinkle of cinnamon or a dollop of whipped cream.

Kitchen magic has never been so deliciously nutty. This champurrado boasts a creamy texture with a rich, chocolatey depth, punctuated by the earthy tones of almond butter. Serve it with a side of churros for dipping, or enjoy it as a luxurious standalone treat on a chilly evening.

Low-Sugar Champurrado with Stevia

Alright, let’s dive into a twist on a classic that’ll have your taste buds doing a happy dance without the sugar crash. This Low-Sugar Champurrado with Stevia is your guilt-free ticket to cozy beverage bliss, blending rich tradition with a modern, health-conscious spin.

Ingredients

• 2 cups unsweetened almond milk
• 1/4 cup masa harina
• 1/4 cup cocoa powder, unsweetened
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract, pure
• 1/8 tsp sea salt, finely ground
• 1/2 tsp stevia powder, pure
• 1/2 cup water, filtered

Instructions

1. In a medium saucepan, whisk together the masa harina and 1/2 cup of water until smooth, ensuring no lumps remain for a silky texture.
2. Place the saucepan over medium heat and gradually add the almond milk, stirring constantly to prevent clumping.
3. Once the mixture begins to simmer, reduce the heat to low and sprinkle in the cocoa powder, cinnamon, and sea salt, whisking vigorously to incorporate fully.
4. Continue to cook on low heat for 5 minutes, stirring occasionally, until the mixture thickens to a velvety consistency.
5. Remove from heat and stir in the vanilla extract and stevia powder, adjusting the sweetness to your preference with an extra pinch of stevia if desired.
6. Pour the champurrado into mugs immediately, serving hot for the best flavor experience.

Ultra-comforting and luxuriously smooth, this champurrado boasts a deep chocolatey essence with a whisper of cinnamon warmth. Try garnishing with a cinnamon stick or a dollop of whipped coconut cream for an extra indulgent touch.

Horchata-Inspired Champurrado with Rice Milk

Craving something that’ll whisk you away to a cozy café in Mexico City without leaving your kitchen? Our Horchata-Inspired Champurrado with Rice Milk is here to blur the lines between breakfast and dessert, with a playful twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 4 cups filtered water
• 1 cinnamon stick
• 1/2 cup piloncillo, grated
• 1/4 cup unsweetened cocoa powder
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 cup rice milk

Instructions

1. In a medium saucepan, combine the rinsed long-grain white rice, filtered water, and cinnamon stick. Bring to a boil over high heat, then reduce to a simmer for 25 minutes, stirring occasionally to prevent sticking.
2. Remove the cinnamon stick and transfer the mixture to a blender. Blend on high for 1 minute until smooth, then strain through a fine-mesh sieve into a clean saucepan, pressing to extract all liquid.
3. Whisk in the grated piloncillo, unsweetened cocoa powder, pure vanilla extract, ground cinnamon, and sea salt over medium heat until the piloncillo is completely dissolved, about 5 minutes.
4. Gradually stir in the rice milk, heating for an additional 3 minutes until the mixture is steaming but not boiling, to preserve the rice milk’s delicate flavor.
5. Serve immediately in pre-warmed mugs for an extra cozy touch, garnishing with a sprinkle of ground cinnamon or a cinnamon stick for stirring.

Kick back and savor the velvety texture and rich, chocolatey-cinnamon flavor of this champurrado. For an extra indulgent twist, top with a dollop of coconut whipped cream or dunk in a churro for the ultimate treat.

Matcha Champurrado for a Green Tea Twist

Just when you thought champurrado couldn’t get any better, we’ve gone and given it a vibrant, antioxidant-packed makeover with matcha! This isn’t your abuela’s champurrado—unless your abuela is into trendy superfoods and bold flavors, in which case, lucky you!

Ingredients

• 2 cups whole milk
• 1/2 cup piloncillo, grated
• 1/4 cup masa harina
• 2 tbsp high-quality matcha powder
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, grated piloncillo, and cinnamon stick. Heat until the piloncillo is completely dissolved, stirring occasionally, about 5 minutes.
2. Whisk in the masa harina until no lumps remain, ensuring a smooth consistency. Cook for an additional 3 minutes, stirring constantly to prevent sticking.
3. Remove the cinnamon stick and reduce the heat to low. Sift in the matcha powder, whisking vigorously to avoid clumps and to fully incorporate the matcha into the mixture.
4. Add the vanilla extract and a pinch of sea salt, stirring to combine. Cook for another 2 minutes, allowing the flavors to meld together beautifully.
5. Tip: For an extra frothy texture, use a hand blender for the last 30 seconds of cooking. This will aerate the champurrado, giving it a luxurious, velvety finish.
6. Tip: If the mixture thickens too much, adjust the consistency by adding a splash of warm milk until your desired texture is achieved.
7. Tip: Serve immediately to enjoy the vibrant green hue at its peak, as the color may deepen over time.

Lusciously creamy with a earthy sweetness and a hint of spice, this matcha champurrado is a cozy hug in a mug. For an Instagram-worthy presentation, top with a sprinkle of matcha powder or a cinnamon stick stirrer—because we eat (and drink) with our eyes first!

Caramel Swirl Champurrado for Sweet Tooths

Now, who said comfort food can’t have a sweet, swirly personality? Dive into this Caramel Swirl Champurrado, where traditional meets decadent in a cup that’s bound to make your sweet tooth do a happy dance. Perfect for those chilly evenings or when you’re just in the mood to treat yo’self.

Ingredients

• 4 cups whole milk
• 1 cup water
• 1 cinnamon stick
• 1/2 cup piloncillo, grated
• 1/2 cup masa harina
• 1/4 cup caramel sauce, plus extra for swirling
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, water, and cinnamon stick. Heat until the mixture is steaming but not boiling, about 5 minutes.
2. Whisk in the grated piloncillo until fully dissolved, then remove the cinnamon stick.
3. In a small bowl, mix the masa harina with 1/2 cup of the warm milk mixture to form a smooth paste.
4. Gradually whisk the masa paste back into the saucepan, ensuring no lumps remain.
5. Continue to cook over medium heat, stirring constantly, until the champurrado thickens to a creamy consistency, about 10 minutes.
6. Remove from heat and stir in the caramel sauce, vanilla extract, and a pinch of sea salt until well combined.
7. Pour the champurrado into mugs, then drizzle additional caramel sauce on top and use a toothpick to create swirls.

Frothy, rich, and with just the right amount of sweetness, this Caramel Swirl Champurrado is like a hug in a mug. Serve it with a side of churros for dipping, or enjoy it as is for a truly indulgent experience.

Spiked Champurrado with Kahlúa or Rum

Now, who said champurrado couldn’t get a little tipsy? This Spiked Champurrado with Kahlúa or Rum is here to prove that traditional Mexican chocolate drink can party just as hard as you do on a chilly evening. Perfect for those who like their comfort drinks with a side of cheeky fun.

Ingredients

• 2 cups whole milk
• 1 cup water
• 1 cinnamon stick
• 1/2 cup piloncillo, grated
• 1/4 cup masa harina
• 2 oz dark chocolate, finely chopped
• 1/4 cup Kahlúa or dark rum
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, water, and cinnamon stick. Heat until the mixture is steaming but not boiling, about 5 minutes.
2. Add the grated piloncillo to the saucepan, stirring constantly until completely dissolved, about 3 minutes.
3. Whisk in the masa harina gradually to avoid lumps, continuing to stir for about 2 minutes until the mixture thickens slightly.
4. Reduce the heat to low and add the finely chopped dark chocolate, stirring until the chocolate is fully melted and the mixture is smooth, about 2 minutes.
5. Remove the cinnamon stick and stir in the Kahlúa or dark rum, vanilla extract, and a pinch of sea salt. Cook for an additional minute to blend the flavors.
6. Pour the champurrado into mugs and serve immediately. For an extra indulgent touch, top with a dollop of whipped cream or a sprinkle of cinnamon.

Yum! This spiked champurrado is luxuriously thick, with the deep, complex flavors of chocolate and cinnamon playing off the spirited kick of Kahlúa or rum. Serve it in your favorite mug with a side of churros for dipping, and let the good times roll.

Double Chocolate Champurrado with Cocoa Nibs

Zesty and zingy, this Double Chocolate Champurrado with Cocoa Nibs is the cozy hug your taste buds didn’t know they needed. Imagine a velvety, chocolate-laden elixir that’s part dessert, part warm embrace, and entirely irresistible.

Ingredients

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup dark chocolate, finely chopped
• 1/4 cup cocoa nibs
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, heavy cream, and cinnamon stick. Heat until the mixture reaches a gentle simmer, about 5 minutes, stirring occasionally to prevent scalding.
2. Reduce the heat to low and whisk in the granulated sugar, dark chocolate, and cocoa nibs until the chocolate is fully melted and the mixture is smooth, about 3 minutes.
3. Remove the cinnamon stick and stir in the vanilla extract, ground cinnamon, and sea salt. Continue to cook on low heat for an additional 2 minutes, ensuring all ingredients are well incorporated.
4. Tip: For an extra frothy texture, use a handheld milk frother before serving.
5. Tip: If the champurrado is too thick, adjust the consistency by adding a splash of warm milk.
6. Tip: Garnish with a sprinkle of cocoa nibs for a crunchy contrast to the creamy drink.
7. Serve immediately in pre-warmed mugs to maintain the ideal drinking temperature.

Velvety and rich, this champurrado boasts a deep chocolate flavor with a hint of cinnamon warmth, punctuated by the satisfying crunch of cocoa nibs. For a festive twist, rim the mugs with a mixture of sugar and cinnamon before pouring.

Lavender-Infused Champurrado for Aromatic Bliss

Craving something that whispers sweet nothings to your soul while tickling your taste buds? Let’s dive into the world of Lavender-Infused Champurrado, where traditional meets whimsical in a cup of aromatic bliss.

Ingredients

• 2 cups whole milk
• 1 cup water
• 1/2 cup piloncillo, finely grated
• 1/4 cup masa harina
• 1/4 cup dark chocolate, finely chopped
• 1 tbsp culinary lavender buds
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan over medium heat, combine the whole milk, water, piloncillo, and cinnamon stick. Heat until the piloncillo dissolves completely, stirring occasionally, about 5 minutes.
2. Reduce the heat to low and whisk in the masa harina until no lumps remain, ensuring a smooth consistency. Tip: For an extra smooth texture, sift the masa harina before adding.
3. Add the finely chopped dark chocolate, stirring continuously until fully melted and incorporated, about 3 minutes.
4. Gently stir in the culinary lavender buds and vanilla extract. Let the mixture simmer on low heat for 10 minutes, allowing the lavender to infuse. Tip: Avoid boiling to prevent the lavender from turning bitter.
5. Remove the cinnamon stick and discard. Use a fine mesh strainer to remove the lavender buds if a smoother texture is desired.
6. Serve hot in pre-warmed mugs, garnished with a sprinkle of lavender buds or a cinnamon stick for an elegant touch. Tip: Pre-warming the mugs ensures your champurrado stays hotter longer.

Rich, velvety, and with a floral hint that dances gracefully with the deep chocolate and cinnamon notes, this champurrado is a hug in a mug. Perfect for sipping under a blanket or as a sophisticated dessert at your next dinner party.

Gluten-Free Champurrado with Corn Flour

Ready to dive into a bowl of comfort that doesn’t play by the gluten rules? Our Gluten-Free Champurrado with Corn Flour is here to shake up your beverage game with its rich, chocolatey embrace and a texture that’s like a warm hug from the inside out.

Ingredients

• 2 cups unsweetened almond milk
• 1/2 cup masa harina (corn flour)
• 1/4 cup high-quality cocoa powder
• 1/3 cup piloncillo, grated (or dark brown sugar as a substitute)
• 1 cinnamon stick
• 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine 2 cups of unsweetened almond milk and 1 cinnamon stick over medium heat. Heat until the milk is warm but not boiling, about 3-4 minutes, to infuse the cinnamon flavor.
2. Whisk in 1/2 cup masa harina gradually to avoid lumps, ensuring a smooth consistency. Tip: A balloon whisk is your best friend here for a lump-free champurrado.
3. Add 1/4 cup high-quality cocoa powder and 1/3 cup grated piloncillo, stirring continuously until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
4. Reduce the heat to low and simmer for another 10 minutes, stirring occasionally. The champurrado should coat the back of a spoon when it’s ready. Tip: Keep the heat low to prevent the bottom from scorching.
5. Remove from heat and stir in 1/2 tsp pure vanilla extract and a pinch of sea salt. Tip: The salt enhances the chocolate flavor, so don’t skip it!
6. Discard the cinnamon stick and serve hot. For an extra touch, garnish with a sprinkle of cinnamon or a few cacao nibs.

Now, this champurrado isn’t just a drink; it’s a velvety, chocolate-cinnamon symphony that’s bold yet comforting. Serve it in your favorite mug with a side of gluten-free churros for dipping, and watch as it becomes the star of your cozy morning or evening ritual.

Summary

Nothing warms the heart like a cup of champurrado, and our roundup of 18 creamy recipes with a twist offers something special for every taste. Whether you’re a traditionalist or love experimenting, there’s a version here to delight you. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your top picks on Pinterest. Happy cooking!